Sunday Recipe Rewind: Lazy Slow Cooker Creamy Chicken Noodle Soup Recipe

by Nicole Sherman

Sunday Recipe Rewind: Lazy Slow Cooker Creamy Chicken Noodle Soup

I made

this for dinner, but it actually started as a two week process. Two weeks ago I

roasted a larger chicken for dinner. I purchased a chicken that was much bigger

than we would ever use, but there was a purpose to my madness. When dinner was

over I filled a pot full of water and added the chicken bones and left over

chicken and a tablespoon of chicken bouillon granules to the pot.

I let it

slow cook for several hours then de-boned chicken, leaving everything else in

the pot. I transferred everything to a freezer container, and left it there for

two weeks. This morning I took it out of the freezer, around lunch time tossed

it in the crock pot with the spices , chopped onion and carrots, and cream of

mushroom soup, then let it cook in the crock pot for five hours.

30mins

before eating dinner I added left over spaghetti that I chopped up into 1 1/5

inch pieces. (I freeze left over pasta from spaghetti nights in ziploc bags so

side dish... plus it doesn't go to waste) Then we ate.

With

winter slowly approaching (on Houston time) this recipe is always a winter

winner. It’s hearty and full of flavor. I like to start it early in the morning

and let it simmer all day long. The key to making this recipe all it can be is

fresh homemade chicken broth. Quick, easy and dirt cheap!

• 4 cups cooked
• chicken chopped
• 1 cup onion, diced
• 1 cup celery,
• diced
• 1 cup carrots,
• diced
• 4 (14 ounce)
• cans chicken broth or homemade as I did
• 2 (10 3/4 ounce)
• cans condensed cream of mushroom
• salt (to taste )
• pepper, (to
• taste )
• 2 cups egg
• noodles, cooked (or chopped spaghetti noodles)
• 2 teaspoons
• fines herbs (chervil, chives, parsley, and tarragon)

1.

Remove skin from the chicken and chop the meat.

2.

Put the chicken into a slow cooker with the onions, celery,

carrots and peas.

3.

Stir in broth, mushroom soup, and fines herbs. Season with salt

and pepper.

4.

Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.

5.

When soup is finished, stir in egg noodles.

6.

Season to taste and serve. Enjoy!

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